Gluten-Free Cheddar Bay Biscuits

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I love those buttery, cheesy biscuits at Red Lobster—the kind that hit the table warm and never last more than five minutes. When I went gluten-free, recreating them was high on my list. After testing and tweaking (and plenty of taste testing), I finally landed on a version that checks every box. These gluten-free cheddar bay biscuits are fluffy, golden, full of garlic and cheddar flavor, and totally gluten-free.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time15

Total Time30

Course: Baking, Side Dish

Cuisine: American

Keyword: gluten-free cheddar bay biscuits

Servings: biscuits

Author: Sabine Venier

Ingredients

Biscuits

2 cups gluten-free all-purpose flour blend
1 tsp xanthan gum omit if your flour blend already contains it
1 tbsp baking powder
¼ tsp baking soda
1 tsp garlic powder
¾ tsp salt
6 tbsp cold unsalted butter cubed, for dairy-free, use Smart Balance butter
1 cup shredded sharp cheddar cheese
1 cup cold buttermilk* for dairy free, use coconut milk or almond milk
1 large egg

Garlic Butter Topping

4 tbsp unsalted butter melted, for dairy free, use Smart Balance butter
½ tsp garlic powder
1 tbsp finely minced fresh parsley
¼ tsp salt

Instructions

In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, garlic powder, and salt.
Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese. Create a well in the center.
Pour the buttermilk and egg into the well and gently stir just to combine. The dough will be thick and sticky.
Lightly flour a piece of parchment paper and place the dough on top.
Lightly dust the dough with additional flour and flatten it into a rectangle about 1 inch thick using your fingers.
Gently fold the dough in half. If necessary, add just enough flour to make the dough manageable.
Fold the dough in half again.
Shape the dough into a 2-inch-thick circle with your hands.
Using a biscuit cutter, cut out 2-inch biscuits in one straight motion without twisting or turning the cutter—this helps ensure the biscuits rise properly by keeping the edges from sealing. Reshape the dough and continue cutting until all the dough is used; you should have 12 biscuits.
Place the biscuits in a lightly greased cast iron pan and freeze them while the oven preheats.
Preheat oven to 425°F.
Remove the biscuits from the freezer and bake for 15-18 minutes, until golden brown.
While biscuits are baking, combine melted butter, garlic powder, fresh parsley, and salt in a small bowl.
When biscuits come out of the oven, immediately brush with the garlic butter mixture.
Serve warm and enjoy!

Notes

*To make buttermilk, add 1 tablespoon of vinegar (white vinegar or apple cider vinegar) to 1 cup of milk (or dairy-free option). Let it sit for 5–10 minutes until it slightly curdles, then use as directed.

Nutrition